St Andrew’s
Catholic College, Redlynch Valley

A P-12 College celebrating each individual; promoting excellence in learning and teaching; and fostering active community participation.

Food Technologies and Textiles

The Food Technologies and Textiles  Department includes the study areas of:

  • Food Technology in Years 6-10
  • Textiles Technology in Years 7-10
  • Home Economics in Years 11-12

These areas encompass an inquiry-based approach to learning to investigate issues and design challenges that are related to individual and family wellbeing.  They are reinforced through practical tasks where students can demonstrate their reasoning skills through thinking critically and creatively by analysing, synthesising, justifying and evaluating a specific issue or design challenge.

In the Junior Years (Prep - Year 5):  Students will follow the Australian Curriculum syllabus documents for English, Mathematics, Science, Humanities and Social Sciences, The Arts, HPE and Languages. In 2016 we will be implementing Version 8 Australian Curriculum for Learning Areas. This rollout will be completed in 2017. The tenth Learning Area is Religion, where we follow the Brisbane Guidelines.  Curriculum content and achievement standards are made explicit within the Australian Curriculum. Junior Years staff are responsible for the selection of the most suitable pedagogical approach for the students within their care. This ensures the best possible teaching and learning opportunities can take place at all times.

For more detailed information about Food Technologies and Textiles in the Junior Years, please view the Junior Years handbook Junior Years Handbook

In the Middle Years (Years 6 – 9):  Students study Food Technology electives across all years.  They are given the opportunity to learn about where their food comes from, how it is produced and how they can prepare it.  Classes focus on allowing students to acquire a wide range of knowledge and skills within a diverse range of elective topics.  The major focus of classes is on developing students’ practical skills and learning new techniques.  Elective unit topics include food, health and nutrition, hygiene, safety, developing skills and techniques in food preparation using appropriate equipment.

Textiles electives are studied by students in years 7-10.  They allow students to develop their capacity to make decisions, solve problems and develop critical thinking skills.  Lessons focus on developing student knowledge of the techniques required to construct various textile items such as pencil cases, bags, soft toys and clothing items.  Students are given flexibility to add their own creative ‘twist’ to items as they sew.  Sustainability is a key focus where students can discover the importance of upcycling and repurposing preloved textile items. 

For more detailed information about Food Technologies and Textiles in the Middle Years, please view the Middle Years handbook Middle Years Handbook

In the Senior Years (Years 10 – 12):  Food Technology, Textiles and Home Economics subjects can be studied.  Food Technology and Textiles studies build on and develop the knowledge and skills acquired in the Middle Years.  Home Economics offers students opportunities to discover and further develop their critical and creative capabilities that in turn enhance individual and family wellbeing.  The Home Economics curriculum includes clothing, consumerism, community services, design, families, fashion, food, food science, health, human development, living environments, management, nutrition, textiles and much more.

For more detailed information about Food Technologies and Textiles in the Senior Years, please view the Senior Years handbook Senior Years Handbook


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